Modified Shepherd’s Pie

If you’ve never had shepherd’s pie, you are missing out. For us, this is the ultimate comfort food dish. It’s just a simple, flavorful one dish meal that usually has something everyone likes. I think it is traditionally made with ground beef, which is not on our diet, so we switched things up a bit. Instead, we used some leftover smoked turkey which added even extra flavor to the meal. This is very filling and is perfect for leftovers. Makes about 4-6 servings

shepherds pie

1 ½-2 cups turkey or chicken, cooked and chopped (You could still use beef if desired)
1 cup carrots, cooked and diced
1/2 cup mushrooms, diced
1 cup kale, chopped
1 Tbsp olive oil
2 cups potatoes, mashed
½ cup shredded cheese
1 Tbsp butter or ghee
½ tsp sea salt
1 tsp black pepper
½ tsp chili powder
1 tsp ground sage
1 Tbsp potato flour
1 cup almond milk, unsweetened
In a large skillet, sauté kale and mushrooms in olive oil. Cook for about 10 minutes or until soft. Remove kale and mushrooms from skillet and place in a bowl or plate. In the skillet, melt ghee or butter. Sprinkle with salt, pepper, chili powder, sage and potato flour. Mix until you get a thick paste. Slowly add in ½ cup of almond milk and stir until butter mixture is combined. This will be your gravy layer. Stir constantly until mixture starts to thicken. If the mixture becomes too thick, gradually add in more milk. In a greased 3 qt baking dish, place cooked turkey. Pour gravy mixture over meat. Top with carrots, kale mixture, mashed potatoes and then cheese. Bake at 375°F for about 20 minutes or until cheese is melted and mixture starts to bubble. Let cool about 10 minutes before serving.

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